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Whip up this no-fuss Greek-style chicken with tangy lemon and crumbly feta tonight. This laid-back meal packs in Mediterranean magic with zesty citrus, punchy garlic, and smooth feta. It's your go-to when time's tight or company drops by. Want something different? Just slice the chicken beforehand for tasty strips instead.
Why Make This
This crowd-pleaser fits every season perfectly. During hot months, throw spatchcocked chicken on your grill with Greek seasonings. When it's cold outside, cook it indoors for a comforting meal. The citrusy sauce keeps everything moist and flavorful. You'll spend barely over a buck per portion, and any extras make tomorrow's lunch a breeze.
What You Need
- Lemon: Grab it fresh if you can
- Olive Oil: Authentic Greek variety preferred
- Garlic: Freshly chopped works best
- Oregano: The dried version is totally fine
- Smoked Paprika: Gives nice visual appeal
- Sea Salt: Enhances all flavors
- Black Pepper: Grind it yourself
- Chicken: Cut thinly if making strips
- Feta: Traditional crumbly type
- Parsley: Chopped right before using
- Extra Lemons: For garnishing at the table
How to Make It
- Mix Sauce:
- Combine citrus juice, zest, oil, garlic, oregano, paprika, salt and pepper in a container. Mix thoroughly - this creates the amazing flavor for your Greek chicken dish.
- Marinate Chicken:
- Dump the mixture over your chicken. For strips, cut your meat now. Wrap it up and stick in the fridge for at least half an hour.
- Heat Pan:
- Get your skillet nice and hot on medium-high flame. Add a splash of oil. If you're going with spatchcocked style, fire up your grill instead.
- Cook Chicken:
- Place meat in the hot pan. Let it cook until golden, about 4-5 minutes. Flip and finish cooking another 3-4 minutes.
- Check if Done:
- Slice the thickest part - you want white meat all the way through with clear juices.
- Add Toppings:
- Transfer chicken to your serving dish. Drizzle remaining pan juices on top.
- Make it Pretty:
- Scatter feta and parsley over everything. Place lemon wedges around the plate. This setup works great for using leftovers in a salad later.
- Serve Hot:
- Enjoy it straight away or pair with a side of yogurt-dressed greens.
What Makes It Special
This lemon-feta chicken brings a taste of sunshine to your dinner table. The citrus keeps everything juicy, garlic kicks up the flavor, and feta adds creamy richness. It's simple enough for kitchen beginners but tastes like you spent hours cooking. Any leftover strips taste great cold too.
Change It Your Way
Kick things up with some red pepper flakes. During warmer months, try the spatchcock method on your grill. Want something tamer? Cut back on the garlic. Got extra chicken? Save it for tomorrow's lunch salad. This dish adapts to whatever you fancy.
Save Money, Eat Well
Feed four folks for under five bucks. Turn any extra chicken into yogurt-dressed salad next day. Grab lemons when they're cheap - you'll need both juice and zest. Feta stays good in your fridge for ages, so grab extra when it's on sale.
Keeping Leftovers
Stays fresh 3-4 days in your fridge. Perfect for planning ahead - cook extra strips for later. Freezes well for up to two months. Turns into quick lunch salads without much work. Warm it slowly to keep everything moist.
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What to Serve With It
Toss it on greens for a simple meal-sized salad. Pair with some rice or roasted potatoes. Try adding a side of creamy yogurt-dressed greens. Make sure to keep extra lemon and feta at the table. Grab some fresh bread to mop up all that tasty sauce.
Quick Tips
Take meat out of the fridge before cooking. The marinating time really matters - it's what makes everything tender. Dry your chicken before it hits the pan for better color. If you reuse marinade as sauce, boil it first for safety. Cut all pieces the same thickness so they finish cooking together.
Frequently Asked Questions
- → Want chicken on bone?
Totally works, but needs more time. Make sure it's cooked through by cutting near the bone. You might need to turn the heat down. Keep a lid nearby just in case.
- → No feta cheese?
You can leave it out completely. Creamy goat cheese works great too. Vegan cheese is an option. Even a dollop of yogurt adds nice tang. You just want something creamy and tart.
- → Keeping leftovers?
Store it in an airtight container. It'll stay good in the fridge for three days. Warm it up gently. Add a little oil when reheating. The cheese might not be as creamy second time around.
- → Making it ahead?
Let chicken sit in seasonings overnight. The taste gets even better. Cook it when you're ready to eat. Hold back the fresh herbs. Add cheese right at the end.
- → Rather use oven?
Set your oven pretty hot. It'll take about 30 minutes. Put the baking dish in the center rack. Be careful it doesn't get too dry. A foil cover helps keep moisture in.
- → Getting too dry?
Cut down your cooking time. Keep some of the juices in the pan. Mind your heat level. A quick oil spray can help. Try not to flip it too often.
- → Taking it places?
Keep the sauce in a different container. Bring herbs separately. Pack an extra lemon. Warm everything up there. Put cheese on just before serving.
- → Need it quick?
Slice the chicken thinner. Get everything ready beforehand. Use a really hot pan. Don't bother with long marinating. It'll still taste amazing.
- → Making big batch?
Cook in smaller batches. Cover earlier batches to stay warm. Get more lemons than you think. Don't pack the pan too full. Watch your timing carefully.
- → Want more flavor?
Throw in extra herbs. Fresh garlic makes a big difference. Maybe splash in some wine. Let it sit longer before cooking. Even toss in some olives.
- → Sauce too strong?
Go easier on lemon next time. Add a tiny bit of honey. Pour in more oil. Use fewer herbs. A splash of water can mellow things out.
- → Need it kid friendly?
Cut back on the herbs. Pick a milder cheese. Go easy with the lemon. Make smaller chicken pieces. You'll still get good flavor.
Conclusion
Enjoyed this? Try tangy potatoes next time. Or maybe chicken stuffed with your favorite cheese. They've both got that same zingy flavor.